Go Back
–+ servings
brussels sprout gratin featured image

Brussels Sprout & Leek Gratin

Rose Lemere
This creamy and cheesy Brussels sprout & leek gratin is the perfect side dish for any occasion! This easy-to-make Brussels sprouts gratin features a creamy sauce and loads of melty cheese; it’s an excellent way to use up fresh Brussels sprouts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, French
Servings 12
Calories 229 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter for greasing
  • 2 leeks washed and thinly sliced
  • 1 lbs. fresh brussels sprouts washed and shredded
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 block gouda cheese shredded
  • 1/2 cup Grated Parmesan cheese
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp fresh minced thyme
  • 1 cup Panko breadcrumbs or regular breadcrumbs

Instructions
 

  • Preheat your oven to 425°F. (220°C)  Grease a 9×13 glass casserole dish with butter and set aside.
  • Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced leeks and cook, stirring often, until softened.
  • Add the garlic and cook until fragrant. Transfer the leek mixture to a large heatproof bowl. Add the shredded Brussels sprouts and toss to combine. Set aside.
  • In the same skillet, add the heavy cream, 1 cup of shredded Gouda, 1/4 cup of the Parmesan cheese, salt, pepper, and fresh thyme. Bring to a simmer, stirring constantly, until the cheeses are melted and the sauce has thickened. The sauce should be thick enough to coat the back of a spoon. 
  • Pour the sauce over the Brussels sprout and leek mixture. And toss until everything is well coated.
  • Spoon the mixture into your prepared casserole dish. Sprinkle the breadcrumbs evenly over the top, followed by the remaining Gouda and Parmesan cheese.
  • Bake for 20–25 minutes, or until the Brussels sprouts are tender.
  • Switch your oven to broil and broil until the top is golden brown and bubbly.
  • Remove from the oven and let cool for 5–10 minutes before serving.
  • Enjoy!

Notes

Any leftover gratin can be tightly wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for up to 5 days. To reheat, simply warm it in the oven until heated through.
This gratin can be prepped a day in advance and cooked or reheated the next day.
I love using Gouda or smoked Gouda cheese for this recipe, but you can also use Gruyère cheese, Swiss cheese, or white cheddar cheese.

Nutrition

Calories: 229kcalCarbohydrates: 11gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 51mgSodium: 335mgPotassium: 236mgFiber: 2gSugar: 3gVitamin A: 1197IUVitamin C: 35mgCalcium: 101mgIron: 1mg
Keyword Christmas, gratin, leeks, Thanksgiving
Tried this recipe?Let us know how it was!